| 摘要 |
PURPOSE:To provide soya milk ice cream having low calorific value, low cholesterol content and excellent palatability, and composed of soya milk, vegetable cream and AMAZAKE (a sweet drink made from fermented rice). CONSTITUTION:100pts.wt. of rice malt is mixed with 50-90pts.wt. of water heated at 50-90 deg.C, crushed to 500-1,000mu, liquefied and saccharified with an enzyme, cooled, treated with another enzyme, and thermally sterilized to obtain AMAZAKE having a saccharinity of 40-60 Brix. 100pts. of soya milk is mixed with 350-1,000pts. of the AMAZAKE and 150-400pts. of water, mixed for about 5min at about 80 deg.C to attain a smooth texture, and quenched to 1- 5 deg.C with a plate cooler. 200-1,500pts. of vegetable cream is added to the product, and the mixture is frozen at -3--7 deg.C for 20-30min, filled in a cup, and hardened by cooling at -30--40 deg.C for 20-40min.
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